Mooli Parantha

Ingredients list for Mooli Parantha

• 2 medium Radishes white, peeled and grated
• 1 1/2 cups Whole wheat flour (atta)
• to taste Salt
• 2 teaspoons Oil
• 1 teaspoon Carom seeds (ajwain)
• 1 teaspoon Green chilli chopped
• 1 tablespoon Fresh coriander leaves chopped
• 1 teaspoon Red chilli powder
• for roasti Ghee

Method

1. Take radish in a bowl. Add salt, mix and set aside for 10-15 minutes. Squeeze out the excess water and transfer the radish in another bowl.
2. To the radish water, add wheat flour, salt, oil, some water and knead into a stiff dough. Cover with a damp muslin cloth and set aside for 15 minutes.
3. To make stuffing, combine carom seeds, green chillies, chopped coriander, salt and chilli powder in the bowl withgrated radish and mix well.
4. Divide the dough into equal portions. Roll out the portions to small discs, add a portion of prepared stuffing in the centre, seal the edges and lightly roll outinto thick paranthas.
5. Heat a non-stick tawa. Place the prepared paranthason it and roast, basting with ghee, till evenly done from both sides.
6. Serve hot.

Nutrition Info